Thank you so much! I really appreciate the kind words. Staying calm, organized, and keeping a good mise en place is key for me-it helps everything flow smoothly. Thanks for noticing!
Veramente un bell'ambiente di lavoro . Molto raro . Se manca , si sente nei piatti ! Complimenti per l'educazione..e Chef : hai degli ottimi collaboratori.
Grazie mille! Sono davvero fortunato ad avere un team così professionale e affiatato. Un buon ambiente di lavoro fa davvero la differenza, e sono felice che questa armonia si rifletta anche nei piatti. Grazie per i complimenti!
Your videos are great! I'm just some guy in the USA watching your videos and they're so easy to understand and follow because your skills are great and you run an efficient kitchen! Keep up the great work and your food looks wonderful!
Thank you so much for the kind words and respect! It means a lot to hear that you appreciate the teamwork and professionalism. We always strive to do our best as a team.
Amazing mr Chef! 2 questions do: Why do you cut the fat off from the steak?? Thats the besr part actually, and where in Italy are you located and whats the name of the Restaurant? i would love to eat there. Cheers !
Gosto muito do seu serviço! Vejo outros, mas o seu é melhor! 😊 Deixa o cardápio do seu serviço na descrição, gostaria de saber só certo o que vc preparou com a equipe ❤ 🇧🇷🇨🇩
Hi, thank you so much! To become a great chef, I believe you need some experience and a commitment to continuous growth. It's important to cook not only at work but also at home to improve your skills and, most importantly, to love what you do!
Thank you for enjoying my videos! My passion for cooking started when I was a child. I always loved spending time in the kitchen, experimenting with ingredients, and helping my family prepare meals. It fascinated me how simple ingredients could be transformed into something delicious. This early love for cooking grew over the years, and I decided to turn it into my profession. Now, I enjoy sharing my culinary journey and recipes with others through my videos.
Потрясающий контент! Очень интересно смотреть, к тому же все это можно применить у себя на кухне. Денис, подскажите, пжл, какие ингридиенты в pasta pomodoro?
Good morning Denis... 60 year old hobby cook from Holland here. Occasionally I cook for 10-12 friends, strictly Italian, but for me it's difficult to cook risotto for more than 4 people... Please help me with your answers; how long do you pre-cook the rice (my estimate, 5, -6 minutes)? how big is your batch of prepared rice? after boiling the rice, do you stop the cooking? with water, in the freezer, or do you let it rest? I prefer Carnaroli, do you agree? Do you add anything to the pre-cooked rice ( because the rice looks more yellow than normal) like oil or butter? Other than risotto: do you buy your pasta at a pastificio? does it come pre-cooked? Or is it fresh and doesn't need long cooking. your pasta boiler...do you have to add salt yourself? I know it adds water automatically. I don't see you adding salt. By the way, could you equip the lady chef with a camera as well? I'd love to see her work! Ogni volta che vi vedo lavorare, sto imparando tantissimo, Grazie!
Hello! I don’t cook rice based on time, but rather, I follow this method: I sauté the rice for about a minute over high heat, then splash it with white wine and wait until the alcohol evaporates. Once it has evaporated, I add enough broth to cover the rice to a depth of about two fingers. After the liquid evaporates, I quickly transfer it to a prepared tray, spread it evenly, and place it in a shock freezer for 15-20 minutes (a rapid cooling fridge). If you don’t have one, I would recommend cooking the rice from start to finish on the stovetop. This will result in much better texture. Carnaroli is a great rice, but I personally prefer Vialone Nano. Once the rice is ready, I remove it from the heat and add butter. In any case, a full risotto recipe will be available soon! As for the pasta, we order it homemade. It’s not pre-cooked and cooks quite quickly. In the kettle, I add salt in advance, and since it doesn’t evaporate, it only needs to be done once, so the pasta will always be salted. Thank you for watching and for your comments. All the best!
Bella Denis, sei un cyborg 🙂....c'hai il flow.... ma toglimi una curiosità, le tre borracce con il beccuccio che hai sulla destra, cosa contengono? cmq complimenti 🤙
Eh niente... io continuo a rimanere ipnotizzato e guardare questi video fino alla fine. Ci vuole una testa molto organizzata per essere così sincronizzati e veloci anche se ci sono le preparazioni, ovviamente, pronte. Io mi perderei dopo cinque minuti... Certo che lo spazio operativo è veramente limitato, pure il pass è piccolino. E' un ristorante in un luogo di vacanza? Comunque sei forte!
Ciao, grazie mille! Mi fa molto piacere che ti piacciano i miei video! Sì, ci troviamo su lungomare vicino a Grosseto, e i nostri ospiti sono principalmente persone che vengono al mare da Firenze.
приятно посмотреть на четкую работу, спасибо. Тесновато у вас) Пара вопросов. Рис для ризотто уже подваренный, верно? Сырое и приготовленное мясо обрабатывается на одной доске - нет с этим .. мм.. "конфликтов" ?
@@DenisInTheKitchen any raw meat is risky. beef is the safest but there still can be parasite and bacteries, most often on the outside of the meat piece (only for beef ! that's why it's recommended to at least sear it on each side). There should be almost no risk doing the cut and and cooked cut on the same board but to avoid any extra risk you should not mix it up. it's all depending of your country rules anyway.
That’s a Vialone Nano risotto! This type of rice is perfect for making creamy and decadent risottos because it absorbs flavors beautifully while maintaining a rich, velvety texture.
@@DenisInTheKitchen I thought about this too. Beef meat doesn't contain bacteria inside, but they can be on the outside. In any case, it depends on the laws of the country you are working in.
не особо. 4-5 поваров. сковородки не моет, поток заказов не очень большой. я работал там 2-3 человека и чеков за раз штук 10 и на каждом на 2-3 блюда и не таких простых, а где нужно париться чтоб приготовить и собрать блюдо , сам моешь всю посуду при этом,кроме зальной , пол подметаешь приходит допутим 3 разных салата, 2 бургера, 5 разных вторых блюд мясных или рыбных, пару десертов и супов и ты это чуть ли не один, ну с помощником который еще не научился толком , отдаёшь. а в это время еще один человек на пасте ,воке и суши впахивает. и такой наплыв может идти с обеда до самого закрытия, в туалет не сходить бывало, не то что покурить/воздухом подышать. а в это время ещё приходит часто товар и принять его некому, один ктото идёт принимать, а чеки копятся и там уже не 10, а 20 т.е целый трамвай, как мы называли. А товар бывает еще надо разложить т.к просто так не оставишь, допустим там мясные замороженные продукты, молочные. вот это ад, когда разрываешься..а тут спокойная работа, много поваров, особо не спешат
@@DenisInTheKitchen mi hai fatto morire quand9 la ragazza stesse dicendo che il piatto era brutto (il tonno, ad inizio video) e l'hai zittita/distrutta in maniera gentile ed educata. Continua così!!!
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
You're very calm.
Very organised.
Very experienced
A very tidy worker and have good Mise en place👍🏻
Thank you so much! I really appreciate the kind words. Staying calm, organized, and keeping a good mise en place is key for me-it helps everything flow smoothly. Thanks for noticing!
Veramente un bell'ambiente di lavoro . Molto raro . Se manca , si sente nei piatti ! Complimenti per l'educazione..e Chef : hai degli ottimi collaboratori.
Grazie mille! Sono davvero fortunato ad
avere un team così professionale e affiatato.
Un buon ambiente di lavoro fa davvero la differenza, e sono felice che questa armonia si rifletta anche nei piatti. Grazie per i complimenti!
Not even sure how I got here but I’m enjoying the ride
I’m glad you ended up here and that you’re enjoying it! Sometimes the best discoveries happen by accident. Thanks for watching!
@ keep the content coming 🙌
Am with u
these videos are keeping me alive at night
I'm glad the videos are helping you get through the night! Thanks for tuning in and supporting the content I appreciate it!
Davvero notevole, preciso e veloce! Grande professionista!
Your videos are great! I'm just some guy in the USA watching your videos and they're so easy to understand and follow because your skills are great and you run an efficient kitchen! Keep up the great work and your food looks wonderful!
Thank you so much ❤️❤️
I'm curious about the square pasta thingys, only four?? does one fight his hunger with only 4 pieces? I would eat 12 lol
Very good, bring more videos like this! Brazilian here
This chef inspires me
Love from South Africa ❤
You run a smooth kitchen like a machine
Thanks!!
Очень здорово, выглядит так будто ты готовишь сам. Мне нравится такой формат, главное что бы ты продолжал.
Спасибо, приятно читать!
efficient and professional also beautiful teamwork really a pro chef ..respect for all of you
Thank you so much for the kind words and respect! It means a lot to hear that you appreciate the teamwork and professionalism. We always strive to do our best as a team.
such a good job , your are doing miracles in a very tiny kitchen
Thank you ❤️
I love the videos I'm a chef myself i work at my school cafe I love being a chef it's a lot of work but it's fun.
Thank you❤️
Love your cooking. Great work 👏
Thanks!! ❤️
ほんと心が落ち着く動画
Thanks!
You do a great job cooking all those meals simultaneously, that risotto looks delicious
Do you know what the butter looking blocks he puts in at the end? Im trying to think if its ricotta or butter?
Thank you!❤️
This is butter
i love your videos. makes me hungry
Thanks!)
Your videos are mesmerizing. Excellent!
Thank you so much ❤️
il tuo format è favoloso!
Hello from Texas! Great stuff, just a prep cook here but enjoy your stuff a ton!
Hello! Thank you!!!
Hey, a prep cook is essential for the final plate!
@@mmkuyt thank u for that mate!
Great stuff what a joy to watch
Thanks!
The view is crazy!
I know, right? The view is absolutely stunning glad you enjoyed it!
Great work ! Greatt Session !
Thank you so much! I’m glad you enjoyed the session!
Subscribers from Philippines 🇵🇭
Hello, and thank you from Italy 🇮🇹
Amazing mr Chef! 2 questions do:
Why do you cut the fat off from the steak?? Thats the besr part actually, and where in Italy are you located and whats the name of the Restaurant? i would love to eat there. Cheers !
Keep these up bro. Great cooking!
Thanks !!
Дэн, круто делаешь, спасибо за контент!
И вам спасибо!
Fantastic every dish built from scrstch..I wish you guys were hete in my town
Hi, Thank you!
Love from British Colombia my friend
Thank you!❤️
17.12 " Mi condrolli quande porzioni di Branzino ci sono in frigo per favore?" XD
good job CHEF.
Thanks!
Always watching bro 👊
Thank you bro 👊
Aqui é o BRASIL PORRA. brasileiros pelo mundo, parabens irmão.
Thank you, brother! It's great to see Brazilians around the world showing strength and support. Big hug, and thanks for the love!
Очень крутой формат, интересно смотреть. Конечно тесновато у вас на кухне
Спасибо!
Gosto muito do seu serviço! Vejo outros, mas o seu é melhor! 😊
Deixa o cardápio do seu serviço na descrição, gostaria de saber só certo o que vc preparou com a equipe ❤ 🇧🇷🇨🇩
Thank you ! I do it later 👋
Hi, i love your videos are so joyfull, i have a question, i wanna study gastronomy, what i need for being a chef?
Hi, thank you so much!
To become a great chef, I believe you need some experience and a commitment to continuous growth. It's important to cook not only at work but also at home to improve your skills and, most importantly, to love what you do!
Enjoy your videos. What's your story? How'd yoi get into cooking?
Thank you for enjoying my videos! My passion for cooking started when I was a child. I always loved spending time in the kitchen, experimenting with ingredients, and helping my family prepare meals. It fascinated me how simple ingredients could be transformed into something delicious. This early love for cooking grew over the years, and I decided to turn it into my profession. Now, I enjoy sharing my culinary journey and recipes with others through my videos.
Потрясающий контент! Очень интересно смотреть, к тому же все это можно применить у себя на кухне. Денис, подскажите, пжл, какие ингридиенты в pasta pomodoro?
Привет спасибо большое, в соусе помидоры сс, лук, базилик, оригано, соль и сахар если помидоры слишком кислые.
Ciao Denis 👋🏼
Ciao! 👋
Good morning Denis... 60 year old hobby cook from Holland here. Occasionally I cook for 10-12 friends, strictly Italian, but for me it's difficult to cook risotto for more than 4 people... Please help me with your answers;
how long do you pre-cook the rice (my estimate, 5, -6 minutes)?
how big is your batch of prepared rice?
after boiling the rice, do you stop the cooking? with water, in the freezer, or do you let it rest?
I prefer Carnaroli, do you agree?
Do you add anything to the pre-cooked rice ( because the rice looks more yellow than normal) like oil or butter?
Other than risotto:
do you buy your pasta at a pastificio?
does it come pre-cooked? Or is it fresh and doesn't need long cooking.
your pasta boiler...do you have to add salt yourself? I know it adds water automatically. I don't see you adding salt.
By the way, could you equip the lady chef with a camera as well? I'd love to see her work!
Ogni volta che vi vedo lavorare, sto imparando tantissimo, Grazie!
Hello!
I don’t cook rice based on time, but rather, I follow this method:
I sauté the rice for about a minute over high heat, then splash it with white wine and wait until the alcohol evaporates. Once it has evaporated, I add enough broth to cover the rice to a depth of about two fingers.
After the liquid evaporates, I quickly transfer it to a prepared tray, spread it evenly, and place it in a shock freezer for 15-20 minutes (a rapid cooling fridge).
If you don’t have one, I would recommend cooking the rice from start to finish on the stovetop. This will result in much better texture.
Carnaroli is a great rice, but I personally prefer Vialone Nano.
Once the rice is ready, I remove it from the heat and add butter.
In any case, a full risotto recipe will be available soon!
As for the pasta, we order it homemade. It’s not pre-cooked and cooks quite quickly.
In the kettle, I add salt in advance, and since it doesn’t evaporate, it only needs to be done once, so the pasta will always be salted.
Thank you for watching and for your comments. All the best!
where is the restaurant located? And what's its name?
Bella Denis, sei un cyborg 🙂....c'hai il flow.... ma toglimi una curiosità, le tre borracce con il beccuccio che hai sulla destra, cosa contengono? cmq complimenti 🤙
Денис, спасибо за очередное отличное видео! Подскажите, а на 15 минуте, что за блюдо было (3 порции)?
Привет, спасибо! это ризотто с креветками,биск и цветы цукини.
@@DenisInTheKitchen Спасибо, если будет возможность/желание, сделайте плз видео, как это готовится.
Hello. What size and brand of tweezers do you use?
Hi, I don't know the brand, the size is 30 cm.
I also love tongs in the kitchen
Eh niente... io continuo a rimanere ipnotizzato e guardare questi video fino alla fine. Ci vuole una testa molto organizzata per essere così sincronizzati e veloci anche se ci sono le preparazioni, ovviamente, pronte. Io mi perderei dopo cinque minuti...
Certo che lo spazio operativo è veramente limitato, pure il pass è piccolino. E' un ristorante in un luogo di vacanza?
Comunque sei forte!
Ciao, grazie mille! Mi fa molto piacere che ti piacciano i miei video! Sì, ci troviamo su lungomare vicino a Grosseto, e i nostri ospiti sono principalmente persone che vengono al mare da Firenze.
@@DenisInTheKitchen Si, te l'avevo detto l'altra volta. Questi video sono interessantissimi, istruttivi e anche ipnotici
приятно посмотреть на четкую работу, спасибо. Тесновато у вас) Пара вопросов. Рис для ризотто уже подваренный, верно? Сырое и приготовленное мясо обрабатывается на одной доске - нет с этим .. мм.. "конфликтов" ?
встряхнуть на весу ризотто в сотейнике - это топ навык. Я бы точно всю кухню загадил.
Привет, это говядина ее едят сырой так что проблем быть не должно.
@@DenisInTheKitchen any raw meat is risky. beef is the safest but there still can be parasite and bacteries, most often on the outside of the meat piece (only for beef ! that's why it's recommended to at least sear it on each side).
There should be almost no risk doing the cut and and cooked cut on the same board but to avoid any extra risk you should not mix it up. it's all depending of your country rules anyway.
Подписался, очень залипательно 😊
Спасибо!
Pratos excelentes e bem montados. Mas aqui no Brasil, essas porções minúsculas... 😂😂😂😂
nice chef
Thanks chef!
как я здесь оказался?
но спасибо, мне понравилось!
❤️
Ciao mi sai dire che videocamera usare da mettere in testa e come fare? Vorrei anchio fare dei video grazie
What kind of risotto is that? It looks creamy and decadent. 😋
That’s a Vialone Nano risotto! This type of rice is perfect for making creamy and decadent risottos because it absorbs flavors beautifully while maintaining a rich, velvety texture.
good 👍
🔥
Wait, so you first cut raw meat on the red board at 42:31, and then at 47:51, you're cutting the cooked product on the same board?
Hi! It's beef, I don't see a problem with that!
@@DenisInTheKitchen I thought about this too. Beef meat doesn't contain bacteria inside, but they can be on the outside. In any case, it depends on the laws of the country you are working in.
@@denis.pershin i am french and that would be illegal to do that. yes beef can contain parasite and bacteria, on the outside.
2:17 OMG why are you throwing the fish away?
Anche io vorrei un risotto ❤😊
Non c’è problema facciamo presto)❤️
адская работа!
не особо. 4-5 поваров. сковородки не моет, поток заказов не очень большой. я работал там 2-3 человека и чеков за раз штук 10 и на каждом на 2-3 блюда и не таких простых, а где нужно париться чтоб приготовить и собрать блюдо , сам моешь всю посуду при этом,кроме зальной , пол подметаешь
приходит допутим 3 разных салата, 2 бургера, 5 разных вторых блюд мясных или рыбных, пару десертов и супов и ты это чуть ли не один, ну с помощником который еще не научился толком , отдаёшь. а в это время еще один человек на пасте ,воке и суши впахивает. и такой наплыв может идти с обеда до самого закрытия, в туалет не сходить бывало, не то что покурить/воздухом подышать. а в это время ещё приходит часто товар и принять его некому, один ктото идёт принимать, а чеки копятся и там уже не 10, а 20 т.е целый трамвай, как мы называли. А товар бывает еще надо разложить т.к просто так не оставишь, допустим там мясные замороженные продукты, молочные. вот это ад, когда разрываешься..а тут спокойная работа, много поваров, особо не спешат
@@Lion_510 Отец, ты где так впахивал, если не секрет?
Chef has lots of skills, he wishes he had 5 burners accross instead of 3
What brand of pans are those?
Hello, Fasa
@@DenisInTheKitchen Mi sa che ormai la Fasa ti deve qualche favore!
Shit™️
Is this aluminum?
@hunthighlights281 yeah
why not measure the pasta 180g and wrap it after boiled..
Qual è la prima erba che utilizza quando prepara il bongolebianco?
Ciao, sono le gambe di prezzemolo.
@@DenisInTheKitchen Si usa il vino bianco per questo bongolevianco?
@SORAmOnte-m2q ciao, si le vongole bagno con il vino bianco
@@DenisInTheKitchen Grazie🇮🇹
@@DenisInTheKitchen Quale vino bianco si abbina al bongolebianco?
Perché hai buttato quel tonno all'inizio?!? Dai, no...! Per il resto sei bravo e mi piace l'idea
Fantastici i tuoi video, solo xhe trovo un piccolo difetto..non assaggi mai, però complimenti
Ciao grazie!
@@DenisInTheKitchen mi hai fatto morire quand9 la ragazza stesse dicendo che il piatto era brutto (il tonno, ad inizio video) e l'hai zittita/distrutta in maniera gentile ed educata.
Continua così!!!
Chef lei è in sicilia ?
In che ristorante
Ciao, no sono in Toscana
Денис,, вэр из нью видеос?)
Привет, я Денис )
nome del ristorante?
Добрый. Как называются пластинки и с чем они. На 15:30.
Равиоли, начинка может быть разной.
Привет, это равиоли с рикоттой и шпинатом
nome ristorante e dove e ?
Non posso rivelare il nome del ristorante, ma si trova a Castiglione della Pescaia.
Perché il risotto cucinato così e non risottato?
Why do u not wash your hands after changing your gloves you should wash your hands every time you change them. Love your videos from Scotland uk. 🇬🇧
Aos 11mi50seg juro que ouvi o som problematica do NK, ou to maluco
A volte lenti, che coraggio buttare della carne 25:22
Può parlarmi di Instagram?
instagram.com/denis_prokopyev94/profilecard/?igsh=eHV4bXN0MmJrMmIy
одни и те же блюда. штампует как робот
This video is so late!!
Explanation please?
生肉触った手で フライパンや鍋 調理器具触りまくりで
あさりを飾り付け しんじられない
何のためのゴム手袋？
That's a tight kitchen or the camera view is deceiving.
Hi, yes, you're right, it's a small kitchen.
This is not risotto!
o yes, it is!
Yes it is, wake up!
In a restaurant this is how you make risotto
Stop commenting dumb shit in this channel
14:38 ma noo, ce n'era ancora😅
Ma dai fammi perdonare questa, che lavapiatti aveva fame😅😅
Adoro questo canale .
@albertomurtas4428 grazie!